History of the grape: Malvasia is one of those rabbit-like vines that likes to procreate, often spontaneously. For this reason, there are dozens of clones and subspecies derived from the original, and it comes in both red and the much more common white. It is believed to have originated in Greece as Monemvasia, and was brought to Italy by the Romans, from where it spread most notably to Spain, France, Portugal and Croatia.

In most places in Europe, it has an often unbilled role in blends and bulk wines, though some more sophisticated productions exist and are worth looking out for. In Italy, it is vinified in the north as a single varietal in dry white wines as Malvasia Istriana. It is also one of the grapes used in Vin Santo fortified wine.

The British started calling the grape “Malmsey” when they established their Read more »

History of the grape: Malvasia is one of those rabbit-like vines that likes to procreate, often spontaneously. For this reason, there are dozens of clones and subspecies derived from the original, and it comes in both red and the much more common white. It is believed to have originated in Greece as Monemvasia, and was brought to Italy by the Romans, from where it spread most notably to Spain, France, Portugal and Croatia.

In most places in Europe, it has an often unbilled role in blends and bulk wines, though some more sophisticated productions exist and are worth looking out for. In Italy, it is vinified in the north as a single varietal in dry white wines as Malvasia Istriana. It is also one of the grapes used in Vin Santo fortified wine.

The British started calling the grape “Malmsey” when they established their longstanding relationship with Portuguese viticulture. It is one of the main wines in Madeira, the famous “cooked” fortified wine from the island, which has been produced in some form as far back as the 15th century. It used to be stored in ship ballasts and warmed on purpose during the journey back and forth to the Americas until someone figured out how to process it more elegantly in a stationary cask later on. It was supposedly the foil for the Duke of Clarence, Brother of Edward VI, who died drowning “in a butt of Malmsey wine.” And there are references to it in many of Shakespeare’s plays. For more information, please see: Madeira

Madeira was imported to the American colonies, and is said to have been the wine used to toast the Declaration of Independence. But the vines also made their way to the New World for planting, where it is often a blending grape in jug wines in both the US and Australia. More recently, vintners are appreciating its aromatic qualities and releasing it in more distinguished bottlings.

Characteristics of the grape: the white species is medium-bodied, aromatic, white peaches, white flowers, white pepper, fresh thyme. As fortified wine, it takes on more nutty, toffee-like properties, with flavors of dried and fresh dates, figs, apricots, almonds and burnt sugar, with a mineral backbone.

When I was young, these sugar cookies were a Christmas staple. But sometimes things you loved when you were a kid don’t live up to your adult standards. Well, this Betty Crocker classic has busted ... Read more »

Butter, sugar, eggs, salt, and flour—that’s the short ingredient list for these versatile sandy-textured sugar cookies. For simple round cookies, form the dough into a log, then slice it into round... Read more »

Whether you eat your waffles for breakfast or dessert, this tangy, nutty-flavored version is sure to please. Browning the butter adds fantastic depth of flavor.
Special equipment: We used this B... Read more »

Here is a recipe easy enough to fit into a busy holiday schedule. For different personality types on your holiday list, we’ve got variations: Mexican chocolate for the sweets fan, Meyer lemon and b... Read more »

At over 9,000 feet, Quito, Ecuador, has fairly chilly evenings. This strong cinnamon- and citrus-flavored cocktail is what Quiteños turn to to keep warm. Serve it as a shot at your next cocktail pa... Read more »

In my last post I wrote about getting to Napa and Sonoma and getting through a day of wine tasting. Today I want to talk about trusting the man or woman holding the bottle. Please note that I have promised myself not to rant in any one place abo...

It’s a while since I went around wineries in a bikini. Actually, I think the Sitges Mostra de Vins might be a first. To roll just 100m from the surf’s edge, throw on a kaftan and visit some of the best producers in the Penedes region has to make the Si...

Last week, I talked a little about the Puglian wine scene and my thoughts on the matter. The response I received was interesting to say the least. In fact, I received several comments about similar wine markets: those trying to make the move from bulk ...

Wine myths are often unspoken but incredibly pervasive. Their looming presence may prevent wine novices from feeling confident about how they drink. Most would agree that wine experiences are best enjoyed with friends, but myths can hinder otherwise jo...

It may not be the Mona Lisa or The Last Supper, but it's definitely making news.
This past week United Kingdom-based newspaper The Telegraph reported that a team Italian experts have identified the type of grape Leonardo da Vinci grew at his home and ...

At the top of a hill in Corno di Rosazzo, just steps across the border from the Collio into the Colli Orientali del Friuli zone, lies the estate known as I Clivi (“the slopes,” in ancient Italian). I Clivi occupies one of the more privileged sites in t...

Friuli (or more properly Friuli Venezia Giulia) lies in Italy’s northeastern corner. Protected from the northern winds by the Austrian and Slovenian Alps, Friuli’s climate is tempered by the Adriatic. The winemakers of this area have a reputation of be...

Corsica may fall under French jurisdiction, but its spirit is clearly distinct from that on “the continent”, as they say. Read the street signs in French or in Corsican; if you know some Italian, you’ll grasp the latter easily. After all, Corsica was I...

As you may know from my last email, we’ve made making lists a priority here at Snooth. If you take a moment to think about it, those of us in the world of wine are surrounded by lists. A great example is a staple of these trade updates: our Snooth’s mo...

Ah, Chianti! The very word eloquently rolls off the tongue regardless of the command of your language. It denotes a celebration of life unconditionally! Chianti offers no boundaries to a wine lover who may be starting to enjoy wine, or even a aficionad...

Seems a bit dumb on the nose, showing some bitter almond and green strawberry notes. On the palate this is not the most expressive, but boy is it well balanced and lively without being lean. Round and smooth with simple cherry and strawberry fruits, de...

Pale yellow, lots of fruits such as pear, banana, lime. Fresh acidic entrance that jumps on your palette with smoother silkier short finish. More body than you would expect for a young wine, surely due to complex blend of grape varieties.
Ideal to ...

Complexity, full of notes of wax, wax flower, smoke, celery, juciey braised endvie and lemon/citrus fruit. Collio when it is at it´s best, where fat oliey viscosity is blended with lascivious acid and aromatic green elements and especially the required...

The nose was vibrant, showing white flowers with paté brisee, honey, peach and hints of mineral stone. On the palate it had a medium body with silky textures and a balance of acidity and ripe fruits. Peach and melon were prominent with hint of vanilla....

Classic Salice gaining sweet fruit and wild berry tones from the addition of the Malvasia (20%). The wine retains classic tarry notes on the nose that compliment the boysenberry and dried plum fruit tones but in the palate this is dark and spicy with n...

People getting updates on
Malvasia Wines

Some interesting Chianti Classico, at good prices, vouched for by our very own ... just been planted over to Malvasia Nera. They are bush trained vines in the traditional Albarello style and will eventually be part of the blend here. The family prefers a blended wine, old-style (even as many producers turn towards pure Sangiovese), finding it ...
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Tried this recently while on a walking food tour in Florence, Italy, and dipped cantucci biscotti into the wine. Our tour guide told us this is a popular dessert among locals. Delicious!
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Wine review
by
RobynLF

June 2016

Busy day. Too freaking hot!This Arbe Garbe was a blend of Ribolla Gialla, Malvasia and Tokai Friulano all from Sonoma County. Expected more brightness and less creaminess. Interesting but likely not a repurchase @ $36 I could say the same thing about this Hungarian. Not sure I can trust the palate of the guy who I asked about it. Again OK but I ...
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I first taste this wine in Aviano, Italy and loved it. I often drink Merlot, but this wine was a mixture of dry, sweet, and sparkling which made my taste buds explode with flavor. This is a must have in the U.S.A. Please let me know where to buy in Vegas.
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Really nice, food friendly Portugese white made up of viosinho, rabigato and malvasia. Lemon cream on the nose. Kind of creamy but not overly oaked or buttery. Decent amount of acidity, lemon cream, a touch of ripe pear, subtle herbal notes on the back end, and a medium finish. This went well with panko crusted snapper and roasted brussel sprouts.
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Everyone, hope you got something out of all this. We definitely had a great ... - Kenneth Volk. We tasted Malvasia Bianca, Verdelho, Negrette, Blaufrankisch, Touriga Nacional and Aglianico with a bonus pour of their Old Vine "F"Red which is a blend of Cabernet Sauvignon, Zinfandel and Touriga Nacional. They had to pen in the "F" due to some ki...
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Malvasia di Carsozo is my favorite wine of all time. It supplanted everything I ever held in high regard. I love the fact it's not high in alcohol content and the taste is SUPERB. The only downside is its availability in social settings. Thankfully, I'm now a home body and have three stores that sell it close by.
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